- 3 tablespoons vegetable oil
- 1.5 kg whole chicken, cut into pieces
- 3 tablespoons tomato paste
- 3 medium tomatoes or 450 g, peeled and pureed
- 4 cloves peeled garlic
- 3 dried limes
- 2 cubes MAGGI Chicken Stock
- 3.5 cups or 875 ml water
- 8 baby onions peeled
- 1 medium potato or 300 g, cut into large cubes
- 1 cup canned chickpeas or 160 g
- 2 loaves Iranian bread cut into medium pieces
Tashreeb Dajaj
INGREDIENTS
Tashreeb Dajaj with
Tashreeb Dajaj with 
- 3 tablespoons vegetable oil
- 1.5 kg whole chicken, cut into pieces
- 3 tablespoons tomato paste
- 3 medium tomatoes or 450 g, peeled and pureed
- 4 cloves peeled garlic
- 3 dried limes
- 2 cubes MAGGI Chicken Stock
- 3.5 cups or 875 ml water
- 8 baby onions peeled
- 1 medium potato or 300 g, cut into large cubes
- 1 cup canned chickpeas or 160 g
- 2 loaves Iranian bread cut into medium pieces
NUTRITIONAL INFORMATION
Tashreeb Dajaj with
Tashreeb Dajaj with
- Energy 735 (Kcal)
- Protein 52 (g)
- Carbohydrate 30 (g)
- Total Fat 44 (g)
HOW TO PREPARE
Tashreeb Dajaj with
Tashreeb Dajaj with
1
Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
2
Add tomato pureed, garlic cloves, dried lime, MAGGI Chicken Stock cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.
3
Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
4
Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.
REVIEWS
Tashreeb Dajaj with
